Vegetable Beef Soup Home Recipe

Fat & Proteins & Carbs

Macronutrients are made up of carbohydrates, fats and proteins. Their purpose is to provide energy to our body and to ensure the proper functioning of vital functions. A good distribution of macros, according to its needs, its morphology and its physical activity, allows to optimize its results, whether it is within the framework of a weight loss or a muscle gain.

100 g = 55 Calories

Vegetable Beef Soup Home Recipe belongs to the Soups and Sauces food group.
You have 55 calories from 100 grams.The serving weight is 241g1 cup which is equivalent to 133 calories.

Percent Daily Value

The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet.
You can get an estimate of the number of calories you need daily based on criteria such as age, gender, weight, height and activity on our calculator

Women

55 Calories = 3% of Daily Value

DVs are based on a 2,000-calorie diet for healthy adults women.

Men

55 Calories = 2% of Daily Value

DVs are based on a 2,500-calorie diet for healthy adults men.

Estimated amounts of calories needed

.Calories needed to maintain the energy balance of different age groups at three different levels of physical activity.

  • Sedentary means a lifestyle that includes only light physical activity associated with typical daily living.
  • Moderately active means a lifestyle that includes physical activity equivalent to walking approximately 1.5 to 3 miles per day at a speed of 3 to 4 miles per hour, in addition to the light physical activity associated with typical daily living.
  • Active means a lifestyle that includes physical activity equivalent to walking more than 3 miles per day at a speed of 3 to 4 miles per hour, in addition to the light physical activity associated with typical daily living.

How long would it take to burn off 55 calories?

Everyone’s metabolism is responsible for turning food into energy. Being a natural process of our body, metabolism is best activated by exercise to burn calories. Some factors that define this process are body structure, gender and age.

How Long Does It Take to Burn 55 calories for a 125-pound person :

Aerobics: water: 11 mn
Dancing: slow. waltz. foxtrot : 15 mn
Rollerblading/skating (Fast) : 4 mn
Bicycling: > 20 mph : 3 mn
Playing w/kids: moderate effort : 12 mn

How Long Does It Take to Burn 55 calories for a 155-pound person :

Rowing. Stationary: moderate : 7 mn
Horseback Riding: general : 24 mn
Football: competitive : 5 mn
Rope Jumping (Fast) : 4 mn
Paint. paper. remodel: inside : 9 mn

How Long Does It Take to Burn 55 calories for a 185-pound person :

Stair Step Machine: general : 7 mn
Horseback Riding: general : 7 mn
Football: competitive : 5 mn
Rope Jumping (Fast) : 10 mn
Paint. paper. remodel: inside : 40 mn

Comparison with ordinary products

This table lists the amount of calories in 100g of different everyday foods. For the same amount you can easily compare the calories of these foods with Vegetable Beef Soup Home Recipe. For information, 100g of Nutella contains 539 calories, 100g of French Fries contains 312 calories, 100g of Pizza contains 266 calories, 100g of Chicken contains 239 calories, 100g of Pasta contains 131 calories, 100g of Rice contains 130c calories, 100g of Banana contains 89 calories.

Pros and Cons

Low calorie density foods

With 55 calories per 100 grams, Vegetable Beef Soup Home Recipe be considered a Low calorie density food. Low calorie density generally indicates that you can consume a larger amount of food with fewer calories and are generally good choices when dieting.

Low in carbs

Vegetable Beef Soup Home Recipe is low in Net Carbs, 100 grams have 3.1 g of Net Carbs.

Low Fat

Vegetable Beef Soup Home Recipe is high in Fat, an average adults needs 78 g of Fat per day. 100 grams have 1.82 g of Fat, 2% of your total daily needs.

Quick stats

These quick stats highlight the main nutritional characteristics of Pillsbury Golden Layer Buttermilk Biscuits Artificial Flavor Refrigerated Dough

Nutrition Facts

The Nutrition Facts label is required by the Food and Drug Administration (FDA) on most packaged foods and beverages. The Nutrition Facts label provides detailed information about the nutrient content of a food, such as the amount of fat, sugar, sodium and fibre it contains.

Nutrition Facts

Serving Size 100g

,

Calories 55Calories from Fat 16
% Daily Value*3
Total Fat 1.82 g2%
Satured Fat 0.535 g3%
Trans Fat 0 g
Cholesterol 13 mg4%
Sodium 270 mg12%
Total Carbohydrate 3.9 g1%
Dietary Fiber 0.8 g3%
Sugars 1.02 g2%
Protein 5.86 g12%
Vitamin A 4%Vitamin C 5%
Calcium 1%Iron 4%

Nutrition Elements by %DV

Macronutrients by Daily Value (%DV)

Minerals by Daily Value (%DV)

Vitamins by Daily Value (%DV)

Nutrition Elements Summary

Macronutrients

Minerals

Vitamins

Others

Carbs and Sugars

Fats

Amino Acids

Glossary

Source: Nutrient data for this listing was provided by USDA
Where do the calories come from ?
Macronutrients are made up of carbohydrates, fats and proteins. Their goal is to provide energy to our body and to ensure the proper functioning of vital functions. A good distribution of macros, according to its needs, its morphology and its physical activity, allows to optimize its results, whether in the context of weight loss or muscle gain.
To calculate its macronutrients we must calculate in grams, calories or percentage, the amounts of protein, fat and carbohydrates that our body needs to be at the top of its form. The official distribution recommendations for a healthy and balanced diet are as follows:
Carbohydrates: 55%
Protein: 15%
Fat: 30%

Vitamin B12, also known as cobalamin, is a water-soluble vitamin essential to the normal functioning of the brain (it participates in the synthesis of neurotransmitters), the nervous system (it is essential for maintaining the integrity of the nervous system and especially the myelin sheath that protects the nerves and optimizes their functioning) and for the formation of blood. It is one of the eight B vitamins. It is normally involved as a cofactor in the metabolism of every cell in the human body, especially in the synthesis of DNA and its regulation, as well as in the synthesis of fatty acids and in energy production.
It exists in several forms belonging to the cobalamin family: cyanocobalamin, hydroxocobalamin, methylcobalamin and adenosylcobalamin, the first two being its stable forms. Cobalamins have a chemical structure similar to heme but the central iron atom is replaced by a cobalt atom, hence their name.
https://en.wikipedia.org/wiki/Vitamin_B_12

The K vitamins are a group of fat-soluble vitamins required for the post-translational modifications of certain proteins involved primarily in blood coagulation but also in the metabolism of bones and other tissues. The use of the letter K comes from the German Koagulation.
They are mainly synthesized by bacteria fermenting certain cheeses or plants, intestinal bacteria, or come from food (especially green plant foods, as they are linked to chloroplasts). They are also found in animal fats.
They promote the synthesis of blood clotting factors, the fixation of calcium by the bones, the flexibility of arteries and the good condition of blood vessels in general, tendons, cartilage and other connective tissues. New properties have been discovered more recently, for example in the control of inflammatory states, in cell division, in cell migration, in cell specialization, etc.
https://en.wikipedia.org/wiki/Vitamin_K

In very small quantities, zinc in assimilable form is an important trace element, essential to plant and animal organisms. When properly assimilated by organisms, it activates enzymes, influences growth, and promotes biochemical reactions and controls in the lung surfaces. The human body contains 2 g to 4 g. Daily requirements can be estimated at a minimum of 15 mg for a normal man, and up to twice that amount for a nursing woman.
Zinc is contained in a variety of yeasts (up to 100 mg per kilogram), in red beef (in the range of 50 mg to 120 mg per kilogram), and in a variety of commercial foods.
The bioavailability of zinc in food is not known. The bioavailability of zinc from plants is sometimes questioned. While it is true that plants contain antinutrients that decrease zinc absorption, zinc deficiency does not appear to be more common among vegans.
https://en.wikipedia.org/wiki/Zinc